Many times when we try a new dessert, Mr. President will say, “Ugh mah gahhd” with his mouth full of the first bite, “this is the best dessert you’ve ever made.” Accepting compliments is never easy for me. I often say something like, “Thanks, but…” or “Oh, don’t be silly!” But, when Mr. P gives me this compliment on dessert, I take it with grace knowing full well that he will offer the same compliment the following weekend about yet another sweet treat.

When I found this recipe for blueberry crumb bars at Smitten Kitchen, I knew they would elicit the “best dessert ever” compliment because they have all of our favorite dessert attributes: a gooey sweet and slightly tangy fruit filling, buttery, golden brown crumb topping, and ease of eating with no utensils needed. They get an added thumbs up from me for being easy to make and convenient. Blueberry crumb bars are even better when made ahead of time because they are much easier to cut into bars when they’ve chilled overnight.

Blueberries are just getting started here in eastern Pennsylvania, and I buy several quarts every week at the farmers market so I can freeze them for the winter. For these bars, I have used both fresh as well as frozen berries with perfect results. I think that even the blueberry crumb bars themselves could be wrapped individually, frozen, and eaten for an indulgent snack.

Blueberry abundance!

Ingredients (Makes about 36 small squares)

1 1/2 cup cane sugar, divided

1 tsp. baking powder

1/4 tsp. salt

3 cups all-purpose flour

8 ounces cold, unsalted butter, cut into pieces

1 egg, lightly beaten

Zest and juice of 1 lemon

4 cups blueberries

4 tsp. cornstarch

Step one:

1 cup cane sugar

1 tsp. baking powder

1/4 tsp. salt

3 cups all-purpose flour

8 ounces cold, unsalted butter, cut into pieces

1 egg, lightly beaten

Zest of 1 lemon

Preheat your oven to 375°.

Butter a 9×13-inch pan. In a large bowl, combine 1 cup of the sugar, flour, baking powder, lemon zest and salt. Using a fork or a pastry blender, cut in the butter and egg until you have a crumbly mixture. Using your fingers, pat half of crumb mixture evenly into the bottom of the buttered pan.

Step two:

Juice of 1 lemon

1/2 cup cane sugar

4 cups blueberries

4 tsp. cornstarch

In a large bowl, combine lemon juice, 1/2 cup sugar, berries, and cornstarch, tossing gently. Spread blueberries evenly over crust in bottom of pan. Sprinkle remaining crumb mixture over the blueberries. Bake for about 1 hour, or until the top is golden brown. Cool completely or, better yet, chill before cutting into squares. Pile them high on a plate, serve, and practice accepting compliments.